304. Soup A La Fabert

Take six quails, draw, singe, and cut them into quarters, making two fillets with the pinion left on as for a fricassee, and bone the legs, leaving only sufficient length of the thigh-bone to give it the shape of a cutlet, rolling the skin round so as to give it a cushionlike appearance. Place these in a stewpan, the bottom of which has been covered with thin layers of fat bacon; take care to preserve the shape of the members, and braize them in a light wine mirepoix (No. 236).

Having thus prepared the quails, when done, drain and trim them, and afterward place them in the soup-tureen, together with their own stock, which when freed from every particle of fat, must then be clarified, and also a proportionate quantity of Julienne vegetables - prepared as for the soup bearing that name ; and then, over these, pour a puree of green-peas nearly boiling, and send to table.

305. Puree Of Spring Herbs

Take a double-handful of sorrel, three cabbage-lettuces, a handful of chervil, the same proportion of dandelion, and a little balm and burrage. Wash these thoroughly and place them in a stewpan with two ounces of fresh butter, and set the whole on the stove-fire to simmer, quickly stirring them the whole time ; then add three pints of good consomme of veal or fowl; allow the soup to boil gently by the side of the fire for half an hour; and just before sending to table, finish the soup by mixing in it gradually, a leason* of six yelks of eggs and half a pint of cream, a pat of butter, a little grated nutmeg, and pounded sugar. Put some duchess' crusts in the soup-tureen, pour the soup thereon, and serve up.

Be careful that the soup be not allowed to boil, as, in that case, the eggs would curdle, and thereby render the soup unsightly, if not unpalatable.

306. Puree Of Green-Peas A La Victoria

Just before dinner-time, roast off two plump spring chickens; as soon as they are taken off the spit, cut the breasts and legs into small members, put them into the soup-tureen with two dozen small quenelles of fowl, and then pour on the whole a puree of green-peas nearly boiling and prepared in the usual manner, and send to table.

307. Puree Of Green-Peas A La Princesse

Prepare a steamed custard in the manner following :-Take one pint of cream of rice (No. 317), mix gradually therewith eight yelks of eggs; pass this preparation through a tammy into a plain round mould - previously buttered for the purpose - and after having steamed it in the same way as you would any other custard, allow it to get cold, turn it out of the mould, and then cut it into small pillar-like shapes an inch long: put these into the soup-tureen with a little consomme, to prevent them from being clogged together, pour a boiling puree of green-peas on them, and send to table.

* From the French liaison, a connection or binding.

308. Puree Of Carrots A La Stanley

Having prepared about two quarts of puree of young carrots, when ready to serve up, pour it boiling into the soup-tureen containing a pint of young peas boiled green, and three dozen very small quenelles of fowl.